This cookie recipe is from the Neiman Marcus cookbook. It is not the same as this one, and I don’t want to perpetuate that myth, so here’s the recipe as written by Katy G. who has excellent taste in cookies. I followed the directions, but left out the espresso, used dark brown sugar instead of light and some cut up Dove bars in place of chips. The Dove bars were a little melt-y, but people like that sort of thing so all was well. Next time I’ll try the Mocha Cookies with a different kind of chocolate and I will NOT leave out the espresso.
Neiman Marcus Mocha Cookies
- 1/2 cup 1 stick unsalted butter, cool room temp
- 1 cup 220g very tightly packed golden brown sugar
- 3 tablespoons 30g granulated sugar
- 1 1/2 teaspoons instant espresso powder optional
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 3/4 cups 220 grams all-purpose flour (measure with a light hand or weigh)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cups chocolate chips
- Preheat oven to 300 degrees F.
- Line baking sheets with parchment.
- Cream butter and sugars.
- Beat in espresso powder and vanilla.
- Add egg and beat until thoroughly smooth.
- Add dry ingredients and stir to combine.
- Scoop into very large walnut sized balls. Flatten slightly.
- Bake for about 20 minutes, until set and very slightly golden around edges.
- Alternatively, you can just bake them at 375 for 8 to 10 minutes.